1073. Salmis Of Pheasants, A La Paysanne

Roast the pheasant, just before dinner, with some croutons of toast placed under it, cut it up into small joints and dish them up immediately; place the croutons of toast round the salmis, and pour the following sauce over it: - Chop three shallots, some parsley and mushrooms, put these into a stewpan with a dessert-spoonful of oil, thyme and bayleaf, and a little Cayenne pepper; fry these ingredients over a moderate fire for five minutes, add two glasses of white wine, a small piece of glaze and half a pint of good consomme ; boil the sauce briskly until reduced to half its original quantity, then add the juice of half a lemon, and use it as directed.

1074. Salmis Of Pheasants, A La Chasseur

Roast two yomng hen-pheasants, cut them up as usual, and put the fillets, the pieces of the breasts and backs, into a stewpan; using the legs to make some puree with. Prepare the salmis sauce (No. 108), with four shalots and some parsely, chopped and parboiled, which are to be added together with the juice of half a lemon when sending to table. Warm the salmis in the sauce, dish it up in a pyramidal form, garnish it round with a dozen small croustades of fried bread, about an inch and a half high, and the same in diameter, filled with the puree ; pour the sauce over the entree and serve.

1075. Scollops Of Pheasants, A La Richelieu

Fillet the two pheasants, pare away the sinews without trimming, and simmer the fillets in a sautapan with a little butter, pepper and salt; then cut them into scollops, and put these into a stewpan with some Richelieu ragout (No. 207). Just before sending to table, warm the scollops without letting them boil; dish them up, garnish round with croquettes made with the legs, and serve.

1076. Scollops Of Pheasants, A La Victoria

Fillet two young pheasants, and prepare the scollops as directed in the foregoing case. Make some puree with the legs; this must be kept stiff, and mixed with one third of its quantity of reduced Alle-mande, then spread out half an inch in thickness upon a dish, and when cold, cut into small heart-shaped croquettes and bread-crumbed in the usual manner. Use the carcasses to make some essences with, which, after being reduced to glaze, must be mixed some Supre'me sauce (No. 38), and poured on the scollops. Ten minutes before sending to table, fry the croquette of puree, dish up the scollops in the form of a dome, place the croquettes in a close circle round the entree, and serve.

1077. Scollops Of Pheasants, A La Palerme

Prepare some scollops with the fillets of two hen-pheasants, use the legs to make some puree with (No. 1062), finish some Poivrade sauce (No. 29) with the essence made from the carcasses, and pour this to the scollops, and add to these some scolloped tongue, mushrooms, and truffles. Prepare also a dozen small croustades of nouilles (No. 1266), fry them of a light-yellow color, empty them, and fill them with the puree, dish up the scollops, place the croustades round the entree, and serve.

Note. - Fillets of full-grown pheasants are too large to dress for entrees; but when young pheasants are used for such a purpose, the fillets may be treated according to the various methods directed for dressing fillets of fowls.

For the preparation of boudins and quenelles of pheasant, follow the directions given for making boudins and quenelles of fowl.